Reigning champion reveals elk helped fuel Masters win
Choosing wines from Augusta stock ‘was a lot of fun’
Elk as the key to Masters success: who had any i-deer? Rory McIlroy will serve starters made from the meat of the North American animal at Augusta National next month in tribute to his food of choice before winning the Masters last year.
The wine McIlroy drank to toast victory, food which conjures memories of his childhood in Belfast and a dish made by his mother, Rosie McIlroy, also feature in the Masters champion’s dinner for 2026. In a nod to the Masters venue’s attention to detail, McIlroy revealed that chefs from Augusta made a special visit to a New York restaurant to replicate his favourite tuna recipe.
McIlroy will begin his Masters defence from 9 April. Two days earlier, he will host fellow past winners in the annual gathering in the Augusta clubhouse. The reigning champion picks the menu. When unveiling his choices on Wednesday, McIlroy’s grilled elk sliders – served with caramelised onion jam and roasted garlic aioli – turned heads.
